1. Heat ground almonds with milk and sugar. Bring to a boil, to infuse the almond flavor into the milk. Remove from heat and let cool slightly.

2. Meanwhile, in a medium saucepan, toast semolina in butter, stirring for a few minutes.

3. Add milk mixture to semolina in a smooth, steady stream. Simmer, uncovered for about 15-20 minutes or until thickened like pudding. Add saffron and cinnamon.

NOTE: If you let this boil by accident, the bubbles are like volcanos. The lava pudding can give quite a burn. Don’t ask me how I know…

4. Stir in the cinnamon, rosewater, and saffron. Spoon into dessert bowls and refrigerate. Garnish with slivered almonds.

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This dessert combines crunchy almond pieces with creamy custard. I learned from my Global Table dinner people either love or hate the contrast of texture. Enjoy with hot tea.Sweet Saffron Custard with Rosewater